It depends on how much you use but it is at out house.

the sauce is enough for 4 pizzas?

Hi Sadie – I do like weighing my ingredients more and more, and should start updating the recipes with grams as well. I don’t remember ever weighing the ingredients with this recipe. It is nice that doughs are so forgiving because even the weather can make a difference in the ratio of flour to water that you need. Let me know how you like the dough.

Thanks Barbara. I’ve used the KAF chart many times for conversions, and it’s a great guide but not always foolproof. Unfortunately there’s no consistency in the weight conversions provided by KAF, Cooks Illustrated and other reliable sources, so when converting you can come up with a few possibilities depending on which chart you use. I was just curious if you had made the dough measuring the flour by weight instead of volume. I’ll experiment. Fortunately bread doughs are somewhat forgiving and flexible.

Hi Sadie – King Arthur Flour has a good chart for conversions https://www.kingarthurbaking.com/learn/ingredient-weight-chart. There should be no problem making the dough the night before. Just be sure and put it in a large container because it will still rise in the fridge some. Also, allow plenty of time for it to come to room temperature before using. Enjoy!